Mastering the Grill: The Owner's Manual for Outdoor Cooking

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Andrew Schloss, David Joachim

Language: English

Pages: 416

ISBN: 0811849643

Format: PDF / Kindle (mobi) / ePub


Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the howsand guarantee the wowsclearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipeseverything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.

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utensil hooks and/or cabinets, you can store your tools there, but be aware that they may still be exposed to moisture outside if the grill is not well covered. E. GRILL TOOLS AND ACCESSORIES Grill tools are like toys for fire lovers. Some have practical purposes, but others are just fun to play with. The “essential” tools will vary according to the type and amount of grilling you do. We think our 20 MASTERING THE GRILL heatproof silicone grill gloves are essential, but you may find them

Abalone is the only gastropod that can be grilled. It has a single broad, shallow shell that covers a wide, muscular foot, which is the part we eat. Because abalone is tough, it should be marinated and grilled just until browned and heated through. Overcooking will make it inedibly tough. Clams, mussels, oysters, and scallops are bivalves. They have two shells, hinged on one side. Clams have a large foot, which they use to burrow deep into sand, and a siphon that can be extended up to the sand

each brings a different flavor to the mix, they all work in the same way. Keep in mind that the atoms of all substances are in flux. The formula for water is H2O, and most of the molecules in a cup of water are in that form. But at any given moment, there is a small percentage of molecules that break into positively charged hydrogen ions (H+) and negatively charged hydroxyl groups (OH–). The free H+ atoms could join with an OH– and form back into water, or they could bond to another water

burgers side for the pear. on the grill, cover, and cook for 9 minutes, flipping after about 3. Chop the grilled onion and pear into small pieces and mix 5 minutes, for medium-done (150°F, slightly pink). Add a with the sage and a pinch each of the salt and pepper in a minute per side for well-done (160°F). small bowl; let cool. 7. To toast the buns, put them cut-sides down directly over 4. Using your hands, mix the turkey, apple butter, poultry the fire for the last minute of cooking.

it impossible to slice across the grain with any uniformity, because although you may be cutting across the grain on the surface, you will be slicing with the grain in the next layer underneath. No wonder London broil has a reputation for inconsistency. The problem is not a matter of good meat versus bad, but rather a question of identifying exactly what meat one is buying. For tried-and-true results, always use flank. But if you’re shopping price and London broil is on sale, make sure you know

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